Breaking the Ramadan Fast in Quarantine

The evening meal is usually a time for community, but this year, Muslims have to adapt.
By AMELIA NIERENBERG

From Coffee Filter to Safety Mask, in a Hurry

Melitta, the German maker of the original paper coffee filter, retooled its production to make masks. A director called the filter’s perfect fit over the face “a gift from heaven.”
“The first million went to Melitta workers and retirees and their families. Most of the second million have already been donated locally.”
By CHRISTOPHER F. SCHUETZE

Pork Chops vs. People: Battling Coronavirus in an Iowa Meat Plant

After President Trump’s executive order, meat plants are reopening. Can they do so without endangering their low-wage workers and their communities?
By ANA SWANSON, DAVID YAFFE-BELLANY and MICHAEL CORKERY

What to Do With 50 Pounds of Potatoes? The Quandaries of Bulk Buying

The pandemic has turned many cooks into big-volume shoppers, and left them puzzling out how to manage a bursting pantry of ingredients.
By PRIYA KRISHNA

Uber Said to Be in Talks to Acquire Grubhub

A deal would unite two large players in food delivery as more people order in meals during the pandemic.
By MIKE ISAAC and KATE CONGER

Opinions

The rise and fall of Alison Roman

By Molly Roberts
Editorial Writer

Small Farms in N.Y. Are Experiencing a Surprising Boom. Here’s Why.

When the restaurants closed, factory farms lost their customers. Local produce is suddenly in demand.
By CHARITY ROBEY

If You Can Boil Water, You Can Make Dinner

With a few additions and smart timing, a simple pot of boiling water can become a complete meal.
By ALI SLAGLE

THE WORLD THROUGH A LENS

An Intimate Look at Italy’s Saffron Harvest

In the Abruzzo region of Italy, harvesting the lucrative spice is a centuries-old tradition, infused with a deep-seated passion for the land and its history.
By SUSAN WRIGHT

Eating in Xi’an, Where Wheat and Lamb Speak to China’s Varied Palate

In the city’s Muslim Quarter, meals are a celebration of globalization and ethnic diversity — and a lasting defense against erasure.
By LIGAYA MISHAN

FROM THE PANTRY

The Coziest Vegetable-and-Sausage Soup for Those Chilly May Days

Make a big pot, brimming with roots and greens from the crisper, for a little bit of comfort.
By MELISSA CLARK

We Say Potato

David Tanis has three new recipes for all those Yukon Golds you have lurking in the fridge: for patatas bravas, potato salad and a spiced potato soup.
By SAM SIFTON

FRONT BURNER

Sea Urchins Star in This Food Film

A new documentary, now available to stream, looks at the history and habitat of the delicacy.
By FLORENCE FABRICANT

FRONT BURNER

Chocolate and Cheese, if You Please

Websites help shoppers find mail-order cheeses, chocolates, farmers and purveyors.
By FLORENCE FABRICANT

The Best Baked Beans

Ali Slagle’s cheesy, spicy black bean bake is a great feed, and even better with a little bit of crisp bacon crumbled on top.
By SAM SIFTON

Make Ice Cream, in a Mason Jar

If you are over quar-baking, iced confections might be the next thing.
By AMELIA NIERENBERG

For Lemon Lovers

Tart, floral and intensely lemony, Alison Roman’s low-and-slowish cooked salmon is revelatory.
By EMILY WEINSTEIN

11 of Our Best Weekend Reads

Joanna Gaines on empire building. A look at the future of travel. Walks that help us cope. Val Kilmer. And more.
By KALY SOTO

No Yeast at the Store? No Problem. It’s Everywhere in Your Home.

You just need to corral and nurture the stuff, which should be easy for anyone with some time and patience.
By HENRY FOUNTAIN

The T List: Five Things We Recommend This Week

Iced cookies too exquisite to eat — and more.

You Don’t Need Whiskey for an Old-Fashioned, or Vodka for a Cosmo

The classic formulas work just as well with many things you may already have in your bar.
By REBEKAH PEPPLER

EAT

A Bloody Mary Mix That Is as Good Virgin as It Is Spiked

Tomato juice doctored up with spices is a remarkable workhorse. I use it to brace myself for work or to unwind when I’m escaping.
By GABRIELLE HAMILTON